The season of barbecues and potluck suppers is finally upon us. What better way to kick off summer than with a cool, crunchy slaw?

This summer staple can be made ahead of time (the day before is best to keep the flavors marinated without getting soggy), so you'll have one less task to do the day before you host or head out to a party.

To make this more outdoor-friendly, I've created a light, citrus marinade to substitute the creamy stuff. My dairy-free version makes an excellent side for your vegan guests, while marrying well on top of a burger for the meat eaters.

Tangy pieces of juicy pineapple play off the fiery jalapenos for an exciting mix of sweet and heat -- a fan favorite at my house.

Sweet and Spicy Coleslaw

Ingredients:

2 (14 oz.) bags slaw

2 cups apple cider vinegar

1 cup olive oil

1 teaspoon sugar

2 teaspoons salt

2 teaspoons celery seed

1 teaspoon lime juice

2 jalapenos

4 cups pineapple

Instructions:

Cut jalapenos in half and remove the seeds. (This is where they retain most of their heat.) Dice into pieces. Cut pineapple into chunks.